5 Cali’flour Foods Flatbreads
2 cups chopped napa cabbage
1/2 cup chopped red cabbage
1/4 cup chopped fresh cilantro
1 lime juiced
1 medium head cauliflower cut into florets
1/4 cup all-purpose flour
1/4 cup club soda
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup mayonnaise
4 tablespoons sweet chili sauce
3 teaspoons chili garlic sauce
3 tablespoons fresh chopped chives
Lime wedges for serving
Preheat oven to 400 degrees with a vented pan inside. Once the oven is heated, remove the pan from the oven and spray with a nonstick cooking spray. Grab flatbreads out of the freezer and place on top of the sprayed vented pan. Cook for 10 minutes and let cool for 10 minutes.
Heat a large skillet or pot over medium-high heat. Line a baking sheet with paper towels.
Chop the cauliflower into florets - you don't want the florets to have long stems or else they won't cook evenly! In a small bowl, whisk together the flour, club soda, salt and pepper to create a batter.
Add the canola oil to the hot skillet. Dip each floret into the batter, coating it completely. Place it in the oil and cook evenly on all sides - until you have a light golden batter. You can do a few pieces at once, but don't overcrowd the pan! Once each piece is crispy, place it on the paper towel lined baking sheet and repeat with remaining cauliflower.
Once all the cauliflower is crispy, make the sauce. In a bowl, whisk together the mayo, sweet chili sauce and chili garlic sauce. This makes about double the sauce that you need, but it's SO good to have extra so you can drizzle it on the tacos! Take half of the sauce out of the bowl and set it aside. Add the cauliflower to the remaining sauce and toss it well (but gently!) until the pieces are coated. Top with the fresh chives.
To assemble the tacos, place a scoop of the cabbage slaw in the center of the flatbread. Top with a spoonful of the cauliflower. Drizzle on extra sauce and serve with a spritz of lime!